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Dessert

Velvet Sponge Cake

A light, airy cake made with beaten egg whites, yolks, flour, sugar, and almond extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Velvet Sponge Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. Beat the egg whites with cream of tartar until stiff.

  2. Sift together ½ cup flour and ¾ cup sugar, then beat into the egg whites.

  3. In a separate bowl, beat the egg yolks until creamy, then add to the mixture.

  4. Gently fold in 1 cup of sifted flour and almond extract.

Bake

  1. Pour the batter into an angel food pan and bake for 45 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped to stiff foam that traps air and gives the cake its light structure.
Cream of tartar
Stabilizes the whipped egg whites so the foam holds its volume.
Egg yolks
Add richness and tenderness to the batter.
Flour
Provides the starch and gluten that set the cake's structure as it bakes.
Sugar
Sweetens the cake and helps stabilize the whipped egg whites.

The step that matters

Fold in the flour gently. Folding preserves the air whipped into the egg whites. Stirring vigorously deflates the foam, which leads to a dense, flat cake.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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